Celeriac Steaks with Mushrooms, Parmesan
and Sizzled Sage

Mushrooms, Parmesan and sage all have strong meaty flavours that go really well with celeriac and make a superb topping for steaks. It’s best to use small even-sized mushrooms – slice them in half if they are large. Take care when preparing the celeriac. Remember that a sharp knife is safer than a blunt one.
Serves 4

celeriac 1, weighing about 800g
butter 40g
olive oil 4 tbsp
sage leaves chopped to make 2 tbsp, plus a few small leaves to garnish
red onion 1 large, thinly sliced
sea salt
freshly ground black pepper
mushrooms 140g small, thinly sliced
garlic clove 1 large, thinly sliced
lemon juice a squeeze
Parmesan shavings to garnish

1) Bring a large saucepan of salted water to the boil. Warm 4 serving plates in a low oven.

2) Meanwhile, using a very sharp knife, cut a horizontal slice from the top and base of the celeriac. Place the trimmed root flat on a chopping board, then peel away the skin, following the contours of the root. Slice crossways into four steaks, about 2cm thick. Try to maintain an equal thickness across the steaks. If necessary, trim away any uneven parts.

3) Add the steaks to the boiling water. Once the water has come back to the boil, reduce the heat and gently simmer the steaks for about 25 minutes until tender. Pierce them with the tip of a knife to check. Drain well, pat dry with paper towel and set aside.

4) Melt the butter and HALF the olive oil in a large frying pan over medium-high heat. Sizzle the sage leaves briefly, then add the onion slices, stirring to coat them with the oil. Season generously with sea salt and freshly ground black pepper. Fry for about 5 minutes until translucent but not browned.

5) Add the sliced mushrooms and stir-fry for 3–4 minutes until beginning to soften and release their juices.

6) Stir in the sliced garlic and a little lemon juice. Cook for another 5 minutes, then tip the mixture into a small pan and keep warm.

7) Wipe out the pan in which you cooked the vegetables. Add the remaining 2 tablespoons of olive oil over medium-high heat. Fry the celeriac steaks (in batches if necessary) for 2-3 minutes each side, until golden.

8) Transfer the steaks to the warmed serving plates. Divide the topping between the steaks and garnish with Parmesan wafers and small sage leaves. Serve right away.

Recipe © Christine McFadden November 2020